Wikipedia

List of pasta

(Redirected from Types of pasta)

For list of dishes prepared using pasta, see List of pasta dishes.

There are many different varieties of pasta.[1] They are usually sorted by size, being long (pasta lunga), short (pasta corta), stuffed (ripiena), cooked in broth (pastina), stretched (strascinati) or in dumpling-like form (gnocchi/gnocchetti). Yet, due to the variety of shapes and regional variants, "one man's gnocchetto can be another's strascinato".[2]

Some different colours and shapes of pasta in a pasta specialty store in Venice

Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons.

Italian pasta names often end with the masculine plural diminutive suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle, etc., all conveying the sense of 'little'; or with the augmentative suffixes -oni, -one, meaning 'large'. Other suffixes like -otti 'largish', and -acci 'rough, badly made', may also occur. In Italian, all pasta type names are plural.

Long- and medium-length pasta

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Long pasta may be made by extrusion or rolling and cutting.

List of long- and medium-length pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Barbine Thin strands, often coiled into nests Little beards[3] Barbina
Bavette   Narrower version of tagliatelle Bibs[4] Baverine, bavettine, lasagneddi (in Sicily)[5] Liguria[5]
Bigoli   Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.[6] From bigolaro, the pasta press used to make bigoli[7] Fusarioi[6] Veneto[6]
Bucatini   Thick spaghetti-like pasta with a hole running through the center Hollow straws[4] Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced". Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati[8][9] Lazio[6]
Busiate (or busiati)   Type of long macaroni. Often coiled around a twig of local weed.[10] From busa, meaning "reed".[11] Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[11] Sicily (particularly Trapani)[11] Sardinia[6]
Capellini   Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner. Thin hair, little hair[3] Angel Hair,[12] Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi[9][13] Liguria[6]
Fedelini   Very thin spaghetti[14] Little faithful ones Naples, Genoa and Liguria[15]
Ferrazzuoli   Similar to a twisted buccato with a cleft running on the side Possibly from the thin iron square used to create the cleft.[citation needed] Cannucce[16] Calabria[16]
Fettuccine   Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle[17] Little ribbons:[18] from affettare, "to slice".[17] Lasagnette, fettucce, ramicce, sagne[9][17] Rome[17]
Fileja   Elongated screw.[19][20] Dialectal for yarn, filato[21] filleda,[20] filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna[22] Vibo Valentia (Calabria),[23] Avellino (Campania)[24]
Lagane[25] Wide pasta Lasagnoni, Bardele[9]
Lasagne   Square or rectangle sheets of pasta that sometimes have fluted edges (lasagne ricce). The square of pasta is lasagna while the dish is lasagne[26] Possibly from Latin lasanum or Greek lasonon, "Cooking pot",[18][26] or the Greco-Roman laganum, a flat piece of bread.[26] bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia);[26] the fluted version can also be doppio festone, sciabo, sciablo[27]
Lasagnette   Narrower version of Lasagna[28] Little lasagne
Lasagnotte Longer version of Lasagna Bigger lasagna
Linguine   Flattened spaghetti Little tongues[4] Bavettine, bavette fini, radichini, linguettine[9]
Maccheroni alla molinara   Very thick, long, hand-pulled pasta. The miller’s wife’s pasta Abruzzo
Maccheroncini di Campofilone   Thin strands of egg-based pasta. Similar to Capelli d'angelo. Marche[29]
Mafalde   Long rectangular ribbons with ruffled sides. Named in honor of Princess Mafalda of Savoy[25][30] Reginette, frese, tagliatelle nervate,[9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini[30] Naples[30]
Matriciani Similar to perciatelli, but folded over rather than hollowed out
Pappardelle   Thick flat ribbons[28] of egg-based dough From Tuscan papparsi, "to pig out".[31] Papparelle,[9] paparele (Veneto); paspardelle (Marche)[31] Tuscany and northern Italy[31]
Perciatelli   "Virtually identical to bucatini"[32] From perciare, "to hollow" Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[9] Campania[6]
Picagge   Flat strands about 1.5cm wide. Thinner sheet than lasagna. Can be white or green. In Savonese dialect the name refers to the ribbons used as ornaments by dressmakers. In Genovese dialect however the word means napkin and refers to the size and shape of the pasta.[33] Picaje or piccagge[33] Liguria, in particular the province of Savona[33]
Pici   Very thick, irregular and long, hand-rolled pasta.[34] From appiciare, "to stick".[34] Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[34][35] Tuscany[34]
Pillus Very thin ribbons cooked in beef broth Lisanzedas, a variation; large discs in lasagne-like layers Sardinia
Rustiche   Serrated ribbons literally the feminine plural of rustico, meaning 'rustic'[36] Apulia
Sagne 'ncannulate   Long tube formed of twisted ribbon Caned lasagne
Scialatelli or scialatielli   Short, flat ribbons Sorrento[37]
Spaghetti   A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[39] "Little strings".[4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[38] Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti[9][39] Sicily
Spaghetti alla chitarra   Square spaghetti,[40] made of egg and flour Named after the guitar-like device used to cut the pasta,[40] which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through. Tonnarelli, maccheroni alla chitarra Abruzzo
Spaghettini A slightly thinner version of spaghetti[41] Thin spaghetti[41] Thin spaghetti
Spaghettoni   A slightly thicker version of spaghetti[39] Thick spaghetti Spaghetti spessi
Stringozzi   Similar to shoelaces Shoestring-like, shoelaces[42]
Su Filindeu Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry.[43] The threads (or wool) of God[43] Sardinia[43]
Tagliatelle   Ribbons of egg-based pasta.[44] Generally narrower than fettuccine. From the Italian tagliare, meaning "to cut".[44] Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia)[9][44] Emilia-Romagna (part. Bologna)[44]
Tagliolini   Thinner version of tagliatelle From the Italian tagliare, meaning "to cut". Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)[45] Liguria, Piedmont[45]
Trenette   Thin ribbon ridged on one side. Slightly thicker than linguine.
Tripoline Thick ribbon ridged on one side[46] Signorine[9]
Vermicelli   A traditional pasta round that is thinner than spaghetti.[47][48] Little worms[4][49] Campania[6]
Ziti   Long, narrow hose-like tubes[28] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.[50] The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger. Bride and bridegroom (ziti is plural) in Sicilian dialect.[50] Boccolotti, zitoni, zituane, candele, ziti candelati[9][50] Sicily,[51] Southern Italy[50]

Short-cut pasta

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Short-cut pasta (pasta corta) are mostly made by extrusion.

List of short-cut pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Anelli   Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside.[52] Small rings[53] Anelloni, anellini, anelletti, anelloni d'Africa (large rings)[54] Sicily[55]
Boccoli   Short, thick twisted shape. Ringlets Sardinia
Calamarata   Wide ring-shaped pasta Squid-like Calamari Naples[56]
Campanelle or torchio   Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge.[57] Bellflower,[18][58] gigli are lilies,[18] torchio is a press (usually for olive or grapes, but also pasta).[57] Gigli,[58] cornetti, corni di bue[9]
Cappelli da chef   Extruded pasta that looks like a chef's hat Chef hats Chef's hats
Casarecce   Short lengths extruded into a S shape.[59] From casereccio, "homemade". Casarecci, Cesariccia[9] Sicily, Campania[60]
Cascatelli   Designed by Dan Pashman in 2021 – thick, half-tubed pasta with ruffled sides From cascatelle, "little waterfalls" United States
Castellane   Shell pasta coiled into a conical shape Translated as "castle dweller", for the shape of the pasta loosely resembles that of a long, flowing robe.
Cavatappi   Corkscrew-shaped macaroni. Corkscrews Cellentani,[61] amori, spirali, tortiglioni, or fusilli rigati.
Cavatelli   Short, solid lengths. Exist in three sizes, usually measured in fingers (one, two or three)[62] From the verb cavare, "hollow". Cortecce,[63] gnocchetti, manatelli, orecchie di prete, strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily),[62] pizzicarieddi (Apulia).[64] Pictured is dry capunti, a variety of cavatelli from Apulia. Southern continental Italy (i.e. Campania, Apulia, Molise, Basilicata, Calabria) and Sicily[62]
Chifferi   Short and wide macaroni. Can be smooth (lisce) or furrowed (rigati).[65] From the Austrian cookies Kipferl.[66] Gomiti[6]
Cicioneddos   Hand-rolled, shell-shaped pasta that are smaller than malloreddus. Sardinia
Conchiglie   Seashell-shaped, usually furrowed (rigate) Shells[4] Arselle, abissini, coccioline, conchigliette, tofettine,[67] cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettine[9]
Creste di gallo   Short, curved, and ruffled Cock's comb[4] Grui[6]
Fagioloni Short narrow tube Large beans
Farfalle   Bow tie- or butterfly-shaped Butterflies[4] fiochetti, fiocconi, farfalloni, galla genovese,[9] strichetti (Modena), nocchette (Apulia and Abruzzo)[68] Northern Italy[69]
Fazzoletti Thin rectangles or squares of pasta Handkerchief[70] Fazzoletti di seta, mandilli di sea (Ligurian dialect)[70] Liguria[70]
Festoni   Thick ruffled helices Festoon
Fiorentine Grooved cut tubes Florentine
Fiori   Shaped like a flower Flowers
Fusilli   Long, thick, corkscrew-shaped pasta that may be solid or hollow. The word fusilli presumably comes from Italian: fuso, meaning "spindle".[71] Eliche, girandole, rotini, tortiglioni, spirali[9][71]
Fusilli bucati   A hollow version of fusilli.[72] Note: different shapes can be attached to this name. Can be long, short or twined (lunghi, corti or gemellati).[73] Holed spindles Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco.[74][73] Sicily[6]
Garganelli   Egg pasta in a square shape rolled into a tube From garganel, "oesophagus"[75][18] Maccheroni al petine (Marche), fischioni[75] Emilia-Romagna[75]
Gemelli   A single S-shaped strand of pasta twisted in a loose spiral.[76] The name derives from the Italian for twins.[18]
Gnocchi   Lobed shells. Not to be confused with gnocchi dumplings. Possibly "knots"[18]
Gomiti   Elbow maccheroni, furrowed. From gomito, "elbow".[77] Chifferi
Lanterne   Curved ridges Lanterns
Lorighittas   Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope.[78] Small rings[79] Morgongiori, Sardinia[78]
Macaroni   Tubes, either bent or straight[80] From Greek for food made from barley[81] Macaroni[9] (outside of Italy), maccheroncini[82] Naples[82]
Maccheroncelli Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness[83] Small maccheroni
Mafaldine   Short ribbons with ruffled sides[84] Little mafalde Mafalda corta, Biricci[20]
Maltagliati   Irregular shapes of flat pasta formed from scraps of pasta production.[85] Badly cut[25] Strengozze,[9] malmaritati, blecs; pizzocherini (Valtellina); straciamus/spruzzamusi (Mantua); gasse, martaliai (Liguria); begnamusi/sguazzabarbuz (Emilia-Romagna); strengozze (Marche); sagne 'mpezze (Latium); pizzelle (Apulia); foglie di salice (Piedmont)[86]
Malloreddus   Hand-rolled, shell-shaped pasta with saffron. A machine-extruded version also exists, which typically omits the use of saffron.[87] In Campidanese dialect a malloreddu is a male cow (plur. malloreddus)[88] Gnocchetti sardi,[9] caidos, macarones cravaos, maccaronis de orgiu[88] Sardinia[88]
Mandala   Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[89] A reference to mandalas.
Marille Designed by Giorgetto Giugiaro in 1983 – like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced.[89] From mare, "sea"
Mezzani Short curved tube[90][91] Half-size ones Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani, Hoernli (wide-spread in Switzerland, in at least 3 sizes)[9]
Mezze maniche   About half the length of rigatoni Half-sleeves
Mezze penne Short version of penne Half-pens
Mezzi bombardoni Wide short tubes Half-bombards
Nuvole   Short coiled pasta Clouds
Paccheri   Large tube pasta often topped with sauce or stuffed with ingredients.[92] May collapse under own weight when cooking.[93] from Napolitan paccharia, "Slaps" with a depreciative -ero to indicate something common.[93][94] The name has been ascribed to a slapping sound they may make when eaten.[92] Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria.[94] Naples[93]
Passatelli   Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth.[95] Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna[95]
Pasta al ceppo Sheet pasta that is similar in shape to a cinnamon stick[96] Log-type pasta
Penne   Medium length tubes with ridges, cut diagonally at both ends. They can be either lisce (smooth) or rigate (grooved). Mostaccioli is also sometimes used for Barilla products, pennette have a shorter length and pennoni are wider and thicker.[97] Pens (after a quill pen) or feathers.[4] Pennine, mezze pennette lisce, mezze penne, mezzani, pennettine, pennuzze, penne regina,[9] mostaccioli, penne a candela, penne di natale/natalini, penne di ziti/zitoni.[98] Liguria[99][100]
Penne ricce   Curled penne variant, usually grooved. Curly penne.
Picchiarelli   Slightly longer than cavatelli. Apulia
Pipe rigate   Very similar to Lumaconi but smaller has lines running the length of it Grooved pipes.
Pizzoccheri   A type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour: the lack of gluten makes them hard to manipulate.[101] From pinzochero, "bigot".[101] Fugascion, pizzocher di Tei[101] Valtellina (Lombardy)[101]
Quadrefiore   Square with rippled edges From quadro, "square" and fiore, "flower"
Radiatori   Shaped like radiators, they were created between the First and Second World Wars.[102] They are often used in similar dishes as rotelle or fusilli because their shape works well with thicker sauces.[103] Radiator[18] Marziani[9]
Riccioli   Hollow cut with cylindrical ridges. Curls.
Ricciolini   Short wide pasta with a 90-degree twist Little curls
Ricciutelle   Short spiralled pasta Little curls
Rigatoncini Smaller version of rigatoni Small lined ones
Rigatoni   Medium-Large tube with square-cut ends, sometimes slightly curved. Always grooved, and straight or bent depending on extrusion method.[104] From rigare, "to line, furrow, groove".[104] Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigati[104] Lazio[104]
Rombi   Rhombus-shaped ribbons
Rotelle   Wagon wheel-shaped pasta Little wheels. Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini[9][105]
Sagnette   Short thick ribbons from Abruzzo and Molise. Also called sagne or tagliolini.
Sagnarelli   Rectangular ribbons with fluted edges
Sedani   Slightly larger than macaroni with a similar slight bend. Can be smooth (lisce) or furrowed (rigati). From sedano, "celery" Sedanini, cornetti, diavoletti, diavolini, folletti; or zanne d'elefante if smooth.[106] Naples[107]
Spirali Spiraled tubes Spirals
Spiralini (Scharfalini) Tightly coiled spirali Little spirals
Strapponi Strips of pasta ripped from a sheet. From strappare, "to rip off"[108] Tuscany[108]
Strozzapreti   Rolled across their width. Similar to Sicilian casarecce. Priest-chokers or priest-stranglers[109] Strangolarpreti, gnocchi di prete (Friuli); frigulelli, piccicasanti, strozzafrati (Marche), cecamariti (Lazio); maccheroni alla molinara (Abruzzo); strangulaprievete (Naples); strangulaprieviti (Calabria); affogaparini (Sicily)[109] Tuscany, Emilia-Romagna[109]
Testaroli   Tuscany
Tortiglioni   Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta.[110] From Latin torquere, "to twist"[110] Elicoidali[9] Campania, Lazio[110]
Treccioni   Coiled pasta. From treccia, "braid".
Trenne   Penne shaped as a triangle[76] Triangoli, penne triangolo
Trofie   Thin twisted pasta made of durum wheat and water.[111] Trofie bastarde are made with chestnut flour.[112] possibly from Greek trophe, "food"[18] or local Genovese dialect strofissià or strufuggiâ, "to rub".[112] Rechelline, trofiette.[112] Liguria[112]
Trottole Pasta in the shape of spinning tops[113]
Tuffoli Ridged rigatoni
Vesuvio   Corkscrew-shaped pasta. From Mount Vesuvius Campania

Stretched pasta

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Strascinati are mostly hand-made disks of pasta dragged (strascinato) across a wooden board. Orecchiette are a typical example.

List of stretched pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Cencioni   Petal shaped, slightly curved with rough convex side[114] Little rags Mischiglio (Basilicata)[114] Southern Italy[114]
Corzetti   Flat figure-eight stamped from Liguria[115] The name derives from a 14th century Genovese coin, the corzetto.[115] Curzetti (Genoa); crosets (Piedmont); crosetti (Emilia-Romagna); croxetti, torsellini[115] Val Polcevera[6]
Fainelle Flat strascinato that vaguely resembles carob.[116] Fainella means carob in Pugliese dialect.[116] Foggia (Apulia)[116]
Foglie d'ulivo   Shaped like an olive leaf Olive leaves Southern Apulia[117]
Orecchiette   Irregular disc with a central dome and a slightly thicker crown. Strascinate are identical but flat.[118] Little ears[4] strascinate; recchini (Rome); recchietele (Campania, Molise and Basilicata); orecchie di prete (Abruzzo and Basilicata); cicatelli (Apulia); recchie di prevete (Foggia); cagghiubbi/fenescecchie (Bari); chancierelle/pochiacche (small/big versions; Taranto); stacchiodde (Lecce)[118] Apulia[118]

Soup pasta

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These are small types of pasta, mainly used in soups, many of which belong to the pastina ('small pasta') family.[119][25]

List of small or soup pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Acini di pepe   Bead-like pasta[120] Grains of pepper
Alphabet pasta   Pasta that has been mechanically cut or pressed into the letters of the alphabet Alfabeto[121]
Anchellini Small beads[120]
Anelli   Small rings of pasta (not to be confused with Calamaretti) Small rings Aneletti, anidduzzi, cerchionetti, taraduzzi[54] Sicily[54]
Anellini   Smaller version of anelli Little rings[18] Anelline[122]
Armonie Small "squiggles"[120]
Conchigliette   Small shell-shaped pasta Little shells Cocciolette[120]
Coquillettes Semicircular[120]
Coralli Ridged tubes[120]
Corallini   Small short tubes of pasta Little corals
Cuscussu   Minuscule dots[120] reminding of couscous Scucuzzu.[123] Kusksu in Malta Liguria, but found throughout Italy and in Malta.[123]
Ditali   Short tubes whose diameter is roughly the same as their length. Can be lisci or rigati[124] Thimbles[18] Ditalini, tubetti, tubettini, gnocchetti di ziti, ditaletti, coralli; denti di vecchia, denti di cavallo, ganghi di vecchia, magghietti (Apulia and Sicily)[124] Campania, Apulia[125]
Egg barley  
Farfalline   Small bow tie-shaped pasta[120] Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideos[126]   Pasta prepared with eggs, flour and water.[126]
Filini   Smaller version of fideos, about 12–15 mm long before cooking Little threads.
Fregula   Bead-like pasta from Sardinia. Slightly toasted due to drying process.[127] Little fragments[128] Fregola, freula, fregua
Funghini Small mushroom-shaped pasta Little mushrooms
Gianduietta Farm animals[120]
Grano Grain-shaped[120]
Gramigna   Short curled lengths of pasta. Spaccatelle are larger.[129] From gramigna, "weed"[4] or spaccatura, "slot"[129] Crestine, margherite lisce, fagioletti, zitellini, tubettini lunghi,[9] gramignoni, spaccatelle[130] Sicily,[129] Emilia-Romagna, Marche, Friuli-Venezia Giulia[131]
Grattini   Small granular, irregular shaped pasta (smaller version of Grattoni)[120] Little grains
Grattoni   Large granular, irregular shaped pasta[120] Grains
Margheritine Daisy-shaped[120]
Merletti Lace-shaped[120]
Midolline   Flat teardrop shaped pasta[120] (similar to Orzo but wider)
Occhi di passero Thick rings[120]
Occhi di pernice   Very small rings of pasta Partridge's eyes
Orzo   Rice shaped pasta.[28] Risoni are slightly bigger.[132] Barley,[18] rice[132] Puntine, punte d'ago, armelline, semi d'orzo, semi d'avena, semi di riso, occhi di giudeo, armellette, puntalette, semi di cicoria, cicorietta, risetto, chicchi di riso, semini, avena, avena grande, cicorie, semi di melone, semi di mela, midolline, semoni, risone, risoni[9] riso[132]
Pastina   Although pastina is the name for an entire family of miniature pasta shapes, it is also used to describe the most basic one in this family – small spheres, smaller than acini di pepe Little pasta
Piombi   Spheres slightly larger than acini di pepe "Leads" as in lead shot Pearl pasta
Ptitim   Rice grains, spheres or other forms Flakes Israeli couscous, Jerusalem couscous, giant couscous, pearl couscous[133] Israel
Puntine   Smaller version of Risi[120]
Quadrettini   Small flat squares of pasta Little squares[18] Quadrucci, quadratini, quadretti, lucciole,[9] quadrellini, quadrotti; quaternei (Emilia-Romagna); squadrucchetti (Umbria); ciciarchiola/cicerchiole (depending on size; Lazio).[134]
Sorprese   Small bell shaped pasta with a ruffled edge and a crease on one side. Can be ridged or smooth (lisce) Surprise
Stelle   Small star-shaped pasta. Stars, small or big (resp. stelline or stellette)[135] anellini, avermarie, astri, fiori di sambuco, lentine, puntine, semini, stellettine, stellette[9][135]
Stortini   Smaller version of elbow macaroni Little crooked ones
Tripolini   In larger varieties these are sometimes called farfalle tonde.[136] Small bow tie-shaped pasta[120] with rounded edges. canestrini are small willow baskets. Signorine,[9] canestri, canestrini, farfallini, galani, nastrini, nodini, stricchetti[136]

Filled pasta

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The name raviolo (plural ravioli) can be used as a generic description for almost any type of filled pasta.[137]

List of filled pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Agnolini   Agnolini are a type of stuffed egg pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called "agnulìn" or "agnulì") and are oftentimes eaten in soup or broth.'[138] Diminutive of old word for "angel"[138] "agnulìn" or "agnulì" Lombardy[138]
Agnolotti   Semicircular or square pockets; can be stuffed with ricotta, a mix of cheese and meats (agnolotti di grasso), or pureed vegetables (agnolotti di magro).[139] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname.[18] agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt[140] Piedmont[139]
Caccavelle   Large bowl-like pasta intended for stuffing From Latin cacabus, "pot"[141] Pentole (Naples)[141] Naples[141]
Cannelloni   Rolls of pasta with various fillings, usually cooked in an oven[142] Derived from cana, "reed". Cannaciotti, canneroncini, cannarone/cannerone (Naples), cannarune (Apulia), canneroni, cannoli/ crusetti (Sicily), manfriguli/manfrigoli (Valtellina),[143] manicotti (in the US),[144] gnocchettoni zitoni, tagliati di zitoni, cannelloni zitoni, spole, sigarette, schiaffoni[9] Central Italy[6]
Cappelletti   Squares of dough filled with cheese (or, rarely, meat) and closed to form a small hat (cappello=hat). In the large majority of Romagna the filling is made with a mixture of parmesan and soft cheese. Little caps or hats[145][146] cappelli, cappelli del prete, or nicci in Tuscany.[145] Emilia-Romagna[6]
Caramelle   A stuffed pasta resembling double twist candies. Candy Parma and Piacenza[147]
Casoncelli   A stuffed pasta with various fillings. Possibly from casa, "house" Casonsei, Casonziei, Ciaroncie[6] Lombardy[6]
Casunziei   A stuffed pasta with various fillings From casa, "house" Veneto
Conchiglioni   Large, stuffable seashell shaped Large shells Campania
Culurgioni   A stuffed pasta typical with a filling of potato and mint Culingionis, Culurzones, Kulurjones, angiolottus, spighitti Sardinia (particularly the South-Eastern Ogliastra region)
Fagottini   A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear Little cloth bundles
Lumache   Snailshell-shaped pieces. Larger than gomiti or pipe. Snails[4] Lumachelle, lumachette, cirillini,[9] chifferini, ciocchiolette, cirillini, gomitini, gozziti, lumachelle, lumachoni, lumaconi, pipe, pipette, tofarelle[148]
Mezzelune   Semicircular pockets about 2.5 in. diameter Half-moons[149]
Occhi di lupo Large, stuffed, penne-shaped pasta. Around 1.5 inches long.[150] Ribbed wolf eyes[4]
Pansotti   Triangular shape with a bulging center, does not contain meat.[151] Big bellies[151] Ravioli di magro.[151] Liguria[151]
Pavese agnolotti   Square pockets; they are filled with Pavese stew.[152] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname.[18] agnolot, agnulot, agnuloti[153] Lombardy[153]
Ravioli   Two pieces of pasta on top of another, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof. Though commonly square, other forms are also used, including circular and semi-circular (Mezzelune) Many claimed origins: possibly from rapa, "vegetable root", or rabibole, "cheap stuff" in Ligurian dialect; or simply from ravolgere, "to wrap".[137][154]
Rotolo ripieno A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven[155] "Stuffed roll"[155] Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco (Marche)[155]
Sacchettoni   Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted. Little sacks Sacchetti, sacchetini depending on size[9]
Tortelli   Square sheet of pasta folded into a triangle or discus folded into half-circle, with both extremities subsequently joined to form a ring shape. About 30x35 mm in size. Sweet variations can be found (tortelli cremaschi).[156] Little pies[156] Cappellacci, turtello (Emilia-Romagna), tordelli (Tuscany), casonsei (Bergame and Brescia)[156]
Tortellini   Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20mm in size.[157] Small tortelli[157] Agnoli, presuner or prigioneri (Capri)[157]
Tortelloni   Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat.[158]
Tufoli A pasta shell large enough for stuffing[159] (as with meat or cheese). From a southern Italian dialect, plural of tufolo (tube), modification of Latin tubulus (tubule) Large tube Maniche, Gigantoni, Occhi di elefante, Elefante, Canneroni grandi, Occhi di bove[9]

Gnocchi and gnocchetti

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List of gnocchi and gnocchetti
Type Image Description Translation Synonyms Origin or main area of consumption
Canederli Small balls of dough. Usually made of bread crumbs, but sweet variants would have a potato base.[160] From the German Knödel[160] Gnocchi di pane, canedeli, knödel[160] Trentino-Alto Adige[160]
Donderet Elongated, narrow dumpling[161] Dandolarini, strangolapreti piemontesi[161] Piedmont, more particularly Cuneo province and Valle Colla.[161]
Gnocchi   various thick, small, and soft dough dumplings May be derived from the Italian word nocchio, meaning a knot in wood,[162] or from nocca, meaning knuckle Gnocchetti, gnocchi alla romana, gnudi, malfatti, strangulaprievete, cavatelli, malloreddus various

See also

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References

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Sources

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